1 Video | Photo: Roast Pork Chops with Cheddar and Bacon Grits Recipe
Ingredients
- 5 cups milk
- 1 cup quick cooking grits
- 1 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1/4 cup butter
- 1/4 cup grated Cheddar
- 4 slices bacon, cooked and crumbled
- 4 large pork chops
- 2 tablespoons vegetable oil
Directions
In a medium saucepan, bring the milk to a boil over medium-high heat. Add the grits, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the butter. Cook and stir frequently, until the grits are soft. Stir in cheese and bacon. Set aside and keep warm.
Sprinkle the pork chops with the remaining salt and pepper, or to taste.
In a large nonstick skillet, heat the oil over medium-high heat. Add the pork chops, and cook for10 minutes, turning occasionally.
Spoon some grits onto each serving plate and arrange a pork chop on top.
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By WorkinCookinWife
on September 24, 2012
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The grits were a little thick for my husband and I, so the second time I made this I added about 1/4 cup of water at the end while they were warming. Delicious!
By FoodFancier
on August 26, 2012
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This dish is very heavy but tasty. But why is it called "Roast Pork Chops..." when the chops are fried?
By highmtn
Cliff Dweller, WA
on August 25, 2012
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YUUUUUM....YUUUUUM!....as Paula would say....lol *FIRST OFF and PLEASE NOTE* I also thought I heard Bobby say 4 cu of milk on TV and that's what I used. The grits were smooth, creamy and cooked to perfection in 14 min. I also changed a few things, but mostly the order of cooking things. I CANNOT STAND to waste one morsel of flavor soooo first off - I used cast-iron and I fried the seasoned pork chops. I wrapped them in foil hot and poked them in a warm oven. I made the grits in the cast iron pan that I had fried the chops in so I captured every yummy drop in the skillet left from the chops. Also, I used smoked Cheddar cheese since my hub keeps the freezer full of that. It was very very good!!! Rib stickin' to say the least! I cook my bacon in water - the French way - and it makes for a more uniformly crisp bacon, with fat that's full of flavor also.
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